How Much Egg Substitute do I add to Replace an Egg?

1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.

Most Commonly Used Egg Substitutes for Baking

• Mashed Banana
• apple sauce
• Silken Tofu
• Ground Flax Seed mixed with water
• Yoghurt
• Buttermilk
• Sweetened condensed milk

Egg Substitutes for Cakes and Cupcakes

For each whole egg used you can substitute it with one of the following:

• ½ a medium Banana, mashed
• ¼ cup (4 tablespoons) Apple sauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cup (4 tablespoons) Buttermilk

Egg Substitutes for Cookies

For each whole egg used you can substitute it with one of the following:

• 1 tablespoon ground flax seed + 3 tablespoon water
• ¼ cup (4 tablespoons) Sweetened Condensed Milk

Egg Substitutes for Brownies

For each whole egg used you can substitute it with one of the following:

• 1 tablespoon ground flax seed + 3 tablespoon water
• ½ a medium Banana, mashed
• ¼ cup (4 tablespoons) Apple sauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cups (4 tablespoons) Yogurt (vegan or regular)
• ¼ cup (4 tablespoons) Buttermilk

Notes About Using Flax Seed as an Egg Substitute

• 1 tablespoon ground flax seed + 3 tablespoon water = 1 egg

Grind the flax seed in a coffee grinder and mix with water. Allow it to rest till it becomes gelatinous, then use.

Notes About Using Silken Tofu as an Egg Substitute

• 1/4 cup blended Silken Tofu = 1 egg

Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.

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